Grilled Corn Salsa
|Ears of sweet corn||8 Medium, husks removed|
|Yellow summer squash||2 Small, cut into 1/2 inch slices|
|Sweet red pepper||1 Medium, cut into four wedges|
|Red onion||1 Medium, cut into 1/2 inch rings|
|Tomato||1 Medium, seeded and chopped|
|For basil vinaigrette|
|Olive oil||1⁄2 Cup (8 tbs)|
|White balsamic vinegar/Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Fresh basil leaves||12 , chopped|
|Garlic powder||1 Teaspoon|
|Dried oregano||1 Teaspoon|
Fill a soup kettle two-thirds full with water; bring to a boil.
Add the corn.
Reduce the heat; cover and simmer for 5 minutes or until crisp-tender.
Remove the corn; cool slightly.
Spray grill rack with cooking spray before starting the grill.
Grill the corn, squash, red pepper and onion over medium heat for 8-10 minutes or until lightly browned, turning occasionally.
Cut corn from cobs; cut the squash, red pepper and onion into bite-size pieces.
Transfer the vegetables to a large bowl.
In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well.
Pour over the corn mixture; toss gently to coat.
Cover and refrigerate salsa for at least 1 hour or until chilled.